Salads

Quick & Easy Cucumber Avocado Salad (Ready in 10 Minutes!)

Name: Cucumber Avocado Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 cups cucumber, chopped; 2 cups avocado, chopped; 1/2 cup red onion, thinly sliced; 2 tablespoons fresh basil, roughly chopped; 2 tablespoons fresh cilantro, roughly chopped; 1 tablespoon Italian seasoning; 2 tablespoons extra-virgin olive oil; Juice of 1 whole lemon; Salt and pepper to taste

Bycooktimestory July 7, 2026July 8, 2026 Updated onJuly 8, 2026

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This Cucumber Avocado Salad comes together in just 10 minutes with simple, budget-friendly ingredients you probably already have on hand. Crisp cucumber, creamy avocado, fresh herbs, and a bright lemon-olive oil dressing make it the perfect light, no-cook side dish for hot summer days.

A medium salad bowl full of cucumber, avocado, red onion, chopped basil and cilantro, Italian seasoning, olive oil, salt, and pepper

Avocado might be our favorite ingredient to cook with, hands down. It’s endlessly versatile: creamy enough to stand in for mayo, rich enough to anchor a meal on its own, and it somehow makes everything it touches taste a little more indulgent. This cucumber avocado salad has become one of our absolute favorite ways to use it, especially once summer hits and we want something fast, cool, and satisfying without turning on the stove.

Cucumber is the perfect partner for this salad, too! It’s one of those classic summer veggies that’s hydrating, crisp, and endlessly refreshing on a hot day. Together, cool cucumber and creamy avocado make a salad that shows up at every backyard cookout, every lazy Sunday lunch, and every “I don’t want to cook but I still want something delicious” kind of night at our house. If you’re looking for a salad that feels effortless but tastes like you tried, this one’s for you.

Why we love this cucumber avocado salad

Ready in 10 minutes — No cooking, no fuss; just chop and toss! You can have this on the table faster than it takes to preheat an oven, which is exactly what you want on a busy weeknight.
Super budget-friendly — Built on simple produce you can find at any grocery store without breaking the bank.
No-cook and no-stress — This salad is perfect for hot days when you don’t want to touch the oven or stove. There’s something so freeing about making a meal that doesn’t heat up your kitchen in the middle of summer.
Naturally fresh and light — Cucumber and avocado keep the dish hydrating and satisfying without feeling heavy. It’s the kind of dish you can eat a big bowl of and still feel good, not weighed down.
Endlessly versatile — Works as a side dish, a light lunch, or a topping for tacos, grain bowls, and grilled meats. The options are endless! We love that you can dress it up or down depending on what else you’ve got going on during the week.

Ingredients needed

A photo of ingredients used to make a cucumber avocado salad with fresh herbs and red onion

Cucumber: This is the crisp, hydrating base of the salad. We like to chop it into bite-sized pieces so every forkful gets that cool, watery crunch that makes this salad so refreshing on a hot day.
Avocado: The creamy and satisfying element of the salad, tossed gently so it stays in nice chunks instead of turning mushy.
Fresh basil: Brings a slightly sweet, peppery freshness that ties into the Italian seasoning.
Fresh cilantro: Adds a bright, herby lift that balances the richness of the avocado.
Red onion: The onion gives this salad a subtle sharp bite and color contrast. Slice it as thinly as possible so it seasons the salad without overpowering the other ingredients.
Italian seasoning: This is our shortcut for building flavor fast without measuring out five different dried herbs. It adds a savory backbone that makes the salad taste more “put together” than a basic cucumber-avocado toss.
Extra-virgin olive oil and lemon juice (the dressing): The olive oil is drizzled in slowly so that every piece gets lightly coated, and the fresh lemon juice adds the acidity that keeps this salad tasting bright instead of flat. It also helps keep the avocado from browning too quickly!
Salt and pepper to taste: A simple finishing touch that pulls all the other flavors together. Always taste and adjust right before serving!

How to make cucumber avocado salad

1. Prep the veggies

Chop the cucumber and avocado into bite-sized pieces and thinly slice the red onion.

2. Add the herbs and dressing

Roughly chop the fresh basil and cilantro, then add them to a large mixing bowl along with the cucumber, avocado, and red onion. Sprinkle the Italian seasoning over the top, and drizzle with olive oil and lemon juice.

3. Toss and serve!

Use a large spoon or spatula to gently toss everything together, being careful not to mash the avocado. Add salt and pepper to taste, give it one more gentle toss, and serve immediately.

A glass bowl with cucumber, avocado, red onion, chopped basil and cilantro, Italian seasoning, and olive oil being tossed into a salad

What to serve with cucumber avocado salad

Serve as a light side dish alongside grilled chicken, fish, or steak.
Spoon over tacos or grain bowls for a fresh, creamy topping.
Pair with crusty bread for a simple summer lunch.
Serve alongside chips as a chunky, avocado-forward dip-style salad.
Add on top of a bed of greens to turn it into a heartier main-dish salad.

Recipe variations for cucumber avocado salad

This salad is easy to make your own, so don’t be afraid to switch things up based on what you’re craving or what you have on hand. Here are a few suggestions:

Add some hearty protein: Toss in grilled shrimp, shredded chicken, or chickpeas to turn this light salad into a full, satisfying meal that still comes together in minutes.
Make it spicy: Add diced jalapeño or a pinch of red pepper flakes if you like a little heat to balance out the cool cucumber and creamy avocado.
Swap the herbs: Try fresh dill or mint in place of basil for a brighter, slightly different flavor profile that still feels just as summery.
Add cheese: Crumbled feta or cotija adds a salty, creamy contrast that pairs beautifully with the richness of the avocado.
Boost the crunch factor: Add diced bell pepper or halved cherry tomatoes for extra texture, color, and a pop of natural sweetness in every bite.

A fork reaching into a salad bowl of cucumber, avocado, red onion, chopped basil and cilantro, Italian seasoning, olive oil, salt, and pepper

Cucumber avocado salad storage tips

This salad is best enjoyed fresh the day it’s made, since avocado can brown easily and cucumber can release water over time. If you do have leftovers, store them in an airtight container in the refrigerator for up to 1 day and give it a gentle toss before serving.